Throw a fully cooked bone-in ham portion in the slow cooker and 2 other ingredients to get a meal so delicious your family will be begging for more!

This 3-ingredient slow cooker ham is the kind of no-fuss supper my husband used to throw together on a Sunday when the house was full of hungry kids and cousins. It leans on a fully cooked bone-in ham portion, the kind every Midwestern freezer seems to hold for “one of these days,” plus just two pantry staples to make a dark, syrupy glaze that bastes the meat while you go about your day. By suppertime, you’ve got tender, sliceable ham and a glossy cooking liquid that tastes like it simmered on Grandma’s stove all afternoon, even though you barely lifted a finger.

Serve the ham sliced or pulled in big chunks, spooning some of that dark, syrupy cooking liquid over the top. Around here, we like it with mashed potatoes or buttered boiled potatoes to soak up the juices, and a simple vegetable like green beans, corn, or a cabbage slaw. Warm dinner rolls or slices of crusty bread are perfect for sopping up every last bit of glaze. Any leftovers make wonderful sandwiches the next day, especially on soft white bread with a smear of mustard or tucked into biscuits for breakfast.

Servings: 8

1 fully cooked bone-in ham portion (5 to 7 pounds), not sliced

Unwrap the fully cooked bone-in ham portion and discard any plastic, netting, or bone cap. If there is a thick layer of skin, you can trim some of it off, but leave a good layer of fat for flavor. Pat the ham dry with paper towels.

Place the ham flat-side down into the bottom of a large slow cooker so the bone and meat are nestled firmly. If it is too tall for the lid to fit, trim a small amount from one side until it sits securely and the lid can close tightly.

In a small bowl, stir together the brown sugar and cola or root beer until the sugar is mostly dissolved. The mixture will be a dark, syrupy liquid. Pour it slowly over the ham, making sure to coat the top and sides; the rest will pool in the bottom of the slow cooker.

Cover the slow cooker with the lid. Cook on LOW for 5 to 7 hours, or on HIGH for 3 to 4 hours, until the ham is heated through (steaming hot in the center) and very tender. Baste the ham with the cooking liquid once or twice during cooking if you are nearby, but it is not required.

When the ham is done, carefully transfer it to a cutting board using large tongs or sturdy meat forks. Tent loosely with foil and let it rest for about 10 minutes to make slicing easier and to keep the juices in the meat.

While the ham rests, skim off excess fat from the top of the cooking liquid in the slow cooker with a spoon. If you like a thicker glaze, ladle some of the liquid into a small saucepan and simmer on the stove for 5 to 10 minutes, stirring often, until slightly thickened.

Slice the ham against the grain into serving pieces, or pull it into rustic chunks around the bone. Arrange on a platter and spoon some of the dark, syrupy cooking liquid or reduced glaze over the top. Serve warm, passing extra juices at the table.

You can swap the cola or root beer for ginger ale or apple juice for a lighter, fruitier flavor, or use cherry cola for a deeper, old-fashioned soda fountain taste. If you like a little tang, add 2 tablespoons of prepared yellow or Dijon mustard to the brown sugar mixture before pouring it over the ham. A teaspoon of ground mustard or a pinch of ground cloves or allspice stirred into the sugar will give it that holiday ham aroma without much effort. For a slightly less sweet version, reduce the brown sugar to 3/4 cup and add 1/4 cup water to the cola. If your ham portion is smaller or larger than called for, adjust the cooking time: smaller hams will heat more quickly, while very large ones may need the longer end of the time range. Always start with a fully cooked ham that has been kept refrigerated at or below 40°F (4°C), and do not leave it sitting at room temperature for more than 2 hours before cooking. The ham is safe to eat cold from the package, but for this recipe you want it piping hot in the center; if you have a thermometer, aim for at least 140°F (60°C) in the thickest part, not touching the bone. Make sure the slow cooker lid fits well so the ham stays moist and the temperature remains steady. Leftovers should be cooled and refrigerated within 2 hours of cooking in shallow containers so they chill quickly. Use refrigerated leftovers within 3 to 4 days, or freeze portions of sliced ham and some of the cooking liquid for up to 2 months. The leftover ham is wonderful in bean soup, scalloped potatoes, or breakfast hash, and the bone can be wrapped and frozen to flavor a big pot of beans or split pea soup later on. Always reheat leftovers until steaming hot before serving.